Close

Nanmen Tongguo Shoumu · Tingyuan Baoqi (Xibahe Store)

Hot pot · ⭐ 4.5

1st Floor, Building 2, Xibahe

Dishes

• 

  Hand-Cut Tripe

  Hand-cut pork tenderloin is a dish where the meat is sliced into a trident shape, marinated, then pan-fried or stir-fried to maintain tenderness and rich flavor.
• 

  Hand-Cut Half Cloud

  Hand-cut half-moon pork belly is an exquisite meat dish primarily made from pork belly. The belly is finely sliced into thin pieces and arranged on the plate in a half-moon shape. Steam cooking preserves the tenderness of the meat, while a specially prepared seasoning enhances the depth of flavor.
• 

  Hand-Cut Beef Upper Back

  Hand-cut beef upper neck features tender meat with even fat distribution. Sliced by hand to preserve natural texture, ideal for hot pot or grilling, offering a juicy and tender experience.
• 

  Hand-Cut Rose Tendon

  Hand-cut rose tendon is an exquisite meat dish. Made from high-quality beef shank, it is carefully sliced by hand into thin pieces, revealing clear muscle fibers that resemble rose petals in beauty. After marinating with a specially crafted seasoning and then cooking, the meat becomes tender and juicy, with rich aroma filling the air.
• 

  Hand-Cut Lamb Top Blade

  Hand-cut lamb neck is a dish made from premium lamb. The lamb neck portion is carefully hand-carved to maintain tender meat texture. It is typically cooked with simple seasonings to highlight the natural aroma and flavor of the lamb.
• 

  Hand-Cut Snow Drift

  Hand-cut 'Floating Snow' is a dish made from fresh pork tenderloin, sliced by hand and marinated with egg white and starch, then quickly fried. The meat slices are white like snow, tender in texture, and served with a light broth or sauce.
• 

  Hand-Cut Cucumber Strips

  Hand-cut cucumber strips are a cold dish made primarily from fresh cucumbers, sliced into thin strips after peeling and seasoned without cooking.
• 

  Hand-Beaten Lamb Meatballs

  Handcrafted lamb meatballs made from fresh lamb, carefully pounded by hand until the texture is smooth and tender, then shaped into small balls. During cooking, they can be paired with vegetables. The meatballs have a delicate, tender texture and are served in a rich, flavorful broth, offering a nutritious and satisfying dish.
• 

  Beef Luncheon Meat

  Beef luncheon meat is mainly made from minced beef, starch, and seasonings, mixed, processed by stirring, filling, steaming or heating to form a processed meat product.
• 

  Premium Fresh Beef Tripe

  Premium fresh pig's stomach is cleaned, blanched, sliced, and stir-fried with葱姜蒜 and cooking wine to retain its crisp texture and natural flavor.
• 

  Premium Fish Dumplings

  Selected fish tofu made from fresh fish meat, mixed with starch and egg white, then shaped and steamed or fried. White or slightly yellow, smooth and elastic, soft and tender texture.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
• 

  Beijing Mahjong Flatbread

  Old Beijing Mahjong baked flatbread is a traditional dough dish made from flour, water, and a little oil. It's rolled into a circle, sprinkled with sesame seeds, and baked until golden and crispy. The filling usually includes minced meat or vegetables like cabbage and carrots, all baked together inside the dough.
• 

  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
• 

  Sour Cabbage

  Sauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
• 

  Wild Enoki Mushroom

  Wild enoki mushrooms are blanched and stir-fried with garlic and scallions, seasoned with soy sauce and oyster sauce for a fresh, savory flavor.
• 

  Tender Spring Bamboo Shoots

  Tender spring bamboo shoots are a dish made by slicing fresh spring bamboo shoots and quickly stir-frying them. The texture is crisp and tender, with a mild flavor, often paired with other ingredients or served as a side dish.

Reviews

• sophisticated_jacaranda
  My friend kept raving about this old Beijing style copper pot hotpot place so I finally dragged myself over on the weekend. It's near Xibahe, pretty easy to find, and the whole vibe is super old-school Beijing — traditional decor, feels like you've stepped back in time which I kinda loved. I ordered the hand-cut beef top blade and wow the slices were so thin and tender, just dip it in the bubbling broth for a few seconds and it's perfect. The sesame sauce dip is legit, tasted super authentic. They also have an outdoor BBQ area which is awesome, we were eating while watching a game on TV and the atmosphere was really fun. Staff were nice and the food came out fast. Honestly pretty happy with the whole experience, would come back.